A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit …
Category:
Balkan Food
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Call it my resolution for 2015: I’ve decided to extend (complete?) my collection of national dishes this year. I’ve already covered Czech Republic, Poland, Ukraine, Azerbaijan, Georgia, Uzbekistan, Tajikistan, maybe a couple more, so I’ve got, …
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I have not yet started writing stories about my recent trip to Albania, but one of my surprising discoveries there was definitely the food. Albanian cuisine reflects the country’s geographical variety (from …
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Among other things, Hippocrene Books offers an unparalleled collection of international cookbooks. Sure, the layout is rather dry (no pictures), and the titles aren’t updated very often, but where else can you …
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This recipe is inspired by a dish I ate in a Bulgarian restaurant in Moscow many years ago. If I’m correct, the restaurant was called Mekhana Bansko and is now closed. I clearly …
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This dish is inspired by a recipe called “Veal Escalops Dubrovnik Style” that I found in All Along the Danube, by Marina Polvay — someone who has managed to both present a food show called Cooking …
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Brynza, a cheese similar to feta, is made throughout Central and Eastern Europe. The word comes from brînză, Romanian for cheese. It’s an important component of Ukrainian, Moldovan, Romanian and Balkan cuisine, …
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Unbeknownst to most of us, maraschino cherries haven’t always been the overly sweet, rubbery, bright red mess we are accustomed to in our cocktails. You can read their fascinating history on Wikipedia, …
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